Servings
Font
Back
0 from 9 votes

Green Shakshuka

This green shakshuka is packed with fresh veggies and power greens like baby spinach and kale and has poached eggs nestled in. It comes together quickly in just one pan and can be served any time of the day! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3
Calories: 355 kcal
Course: Breakfast , Lunch
Cuisine: Middle Eastern

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 medium zucchini finely diced
  • 3 teaspoons cumin
  • 1 teaspoon Coriander
  • ½ teaspoon sea salt plus more to taste
  • ¼ teaspoon ground pepper
  • 4 cups baby spinach
  • 4 cups curly kale
  • Juice from ½ lemon
  • 4-5 eggs
  • ¼ cup cilantro chopped, for serving
  • ½ cup feta cheese for serving
  • avocado for serving
  • green onion for serving

Instructions

    Cup of Yum
  1. Heat oil in a large skillet over medium heat. Add onion to the skillet and cook until onions are soft and fragrant – about 5 to 10 minutes. Add garlic and zucchini and sauté for 2-3 more minutes.
  2. Add cumin, coriander, salt and pepper. Give the mixture a stir and cook for about 1 minute more.
  3. Add spinach and kale a few cups at a time, until they begin to wilt. Add lemon juice and stir to combine.
  4. Reduce heat to low and create 4-5 wells in the greens mixture, then crack the eggs into each well. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and sprinkle feta and cilantro on top and let sit for 1-2 minutes before serving.
  5. Spoon 1-2 eggs along with a big serving of greens onto each plate. Garnish with extra feta cheese, fresh cilantro, green onion and avocado. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.

Notes

  • Vegetables – The fun thing about shakshuka is that you can customize it! Don’t love zucchini? Swap it with another veggie of choice like brussels sprouts. Want to use different greens, go for it!
  • Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.

Nutrition Information

Serving 1/3 of recipe Calories 355kcal (18%) Carbohydrates 19g (6%) Protein 19g (38%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Cholesterol 332mg (111%) Sodium 839mg (35%) Potassium 999mg (29%) Fiber 8g (32%) Sugar 6g (12%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 355

% Daily Value*

Serving 1/3 of recipe
Calories 355kcal 18%
Carbohydrates 19g 6%
Protein 19g 38%
Fat 30g 46%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Cholesterol 332mg 111%
Sodium 839mg 35%
Potassium 999mg 21%
Fiber 8g 32%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.